Description
Delightfully soft and flavorful sweet potato cookies that combine the natural sweetness of mashed sweet potatoes with the crunch of chopped pecans. These cookies are perfect for a cozy snack or a festive treat, offering a unique twist on classic cookies with wholesome ingredients and a tender texture.
Ingredients
Scale
Dry Ingredients
- 1 cup firmly packed light brown sugar
- 1 cup white sugar
- 1 teaspoon baking soda
- 2 1/2 cups all-purpose flour
Wet Ingredients
- 1 cup cooked, mashed sweet potatoes
- 2 large eggs, room temperature
- 1/2 cup unsalted butter, melted
- 1 teaspoon vanilla extract or flavoring
Add-ins and Toppings
- 1 cup chopped pecans
- Optional: additional chopped pecans and turbinado sugar for topping
Instructions
- Preheat Oven and Prepare Baking Sheet: Preheat your oven to 350°F (175°C) and line a cookie sheet with parchment paper or a nonstick silicone baking mat to prevent sticking. Set the prepared sheet aside until ready to use.
- Mix Dry Ingredients: In a large mixing bowl, combine the light brown sugar, white sugar, baking soda, and all-purpose flour. Stir well to evenly distribute the leavening agent and sugars throughout the flour.
- Add Wet Ingredients and Nuts: To the dry mixture, add the cooked and mashed sweet potatoes, eggs at room temperature, melted unsalted butter, vanilla extract, and chopped pecans. Stir thoroughly until all ingredients are well combined into a uniform dough.
- Form Cookies: Using a small cookie scoop or spoon, drop the cookie dough onto the prepared cookie sheet in evenly sized balls. If desired, sprinkle extra chopped pecans and turbinado sugar onto the top of each cookie dough ball for added texture and sweetness.
- Bake Cookies: Place the cookie sheet in the preheated oven and bake for 10-12 minutes or until the cookies are golden brown around the edges and set in the center.
- Cool and Store: Remove the cookies from the oven and allow them to cool on a wire rack to room temperature. Store the cooled cookies in an airtight container at room temperature for up to 3 days to maintain freshness.
Notes
- Ensure the sweet potatoes are well cooked and mashed smoothly for a consistent dough texture.
- Using room temperature eggs helps to blend the ingredients better, resulting in a tender cookie.
- For a nuttier flavor, lightly toast the pecans before adding them.
- Turbinado sugar on top adds a nice crunchy texture and sparkle but can be omitted if preferred.
- These cookies are best consumed within 3 days for optimal freshness and texture.
